{Paula Deen's} Upside Down Pineapple Biscuits

If you've not made these before, you'll WANT to do that soon! 

This is a recipe I added to my cookbook.  (I was careful to add Paula's name)

Our family likes to have brunch for the holidays, and this is a dish that flies off the plate.  We enjoyed it for Christmas again this year.

It's simple - using canned biscuits - and is very yummy.

Try it for breakfast today! Or for dessert for lunch or dinner!

UPSIDE DOWN PINEAPPLE BISCUITS

1 - 10 ozs. can crushed pineapple

1/2 c. light brown sugar

1/4 c. butter, room temperature

10 maraschino cherries, optional

1 - 12 ozs. can buttermilk biscuits (10 in a can)

Preheat oven to 400. Grease 10 cups in a muffin tin.  Drain pineapple; reserve juice.  Combine pineapple, brown sugar and butter; mix well.  (The butter might be lumpy, but that's fine).

Divide pineapple mixture evenly among muffin cups.  Place a cherry in the center of each, making sure the top of the cherry touches the bottom of the tin.  Place 1 biscuit in each cup on top of pineapple mixture. 

Spoon 1 tsp. reserved pineapple juice over top of each biscuit.  Bake 12 - 15 minutes or until golden brown.  Cool for 2 minutes; invert pan onto platter to release biscuits. 

Serve warm.

5 servings: 2 biscuits each

BAKE - LOVE - LAUGH - EAT!
Marsha